Hazelnut Nocciola Gelato

Directions

1. 1Warm the milk and cream in a saucepan over medium heat until steaming.
2. 2In a bowl, whisk the egg yolks with the sugar until pale and thickened.
3. 3Slowly pour the hot milk into the yolk mixture while whisking to temper, then return everything to the pan.
4. 4Cook over medium-low heat, stirring constantly, until the custard reaches 165 to 175F.
5. 5Remove from heat and whisk in the hazelnut paste and vanilla until smooth, then strain into a bowl.
6. 6Cool completely over an ice bath, then pour into a Creami pint below the max line and freeze flat for 24 hours.
7. 7Spin on the GELATO preset, Re-spinning with a little milk if crumbly.
8. 8Add the toasted hazelnuts to a center well and run the Mix-In program before serving.

Tips

• Freeze the pint completely solid for a full 24 hours if possible, which gives you the creamiest results when you spin it in the Creami; a partial freeze will come out grainy.
• If your gelato comes out too crumbly after spinning, add just a tablespoon of heavy cream to the pint, let it sit at room temperature for 2-3 minutes, then re-spin on the Ice Cream setting.
• Hazelnut paste can be thick, so whisk it thoroughly into the warm cream mixture before cooling to avoid lumps that won't break up during spinning.

Variations

• Swap the hazelnut paste for almond paste for a different nutty flavor, using the same amount and whisking it in just as thoroughly.
• Make it a chocolate hazelnut gelato by melting 2 ounces of good chocolate into the warm cream before adding the hazelnut paste, which gives you a richer, more complex taste.

FAQ

Can I use hazelnut butter from the grocery store instead of hazelnut paste?

Yes, hazelnut butter works fine and usually has a similar texture; just make sure it's unsweetened or account for the extra sugar in the recipe if it's sweetened.

What do I do if my pint didn't freeze solid after 24 hours?

Give it another 6-12 hours in the freezer, as factors like freezer temperature and pint placement affect freeze time; once it's rock solid throughout, it'll spin properly.

Can I make a lighter version with less cream or fat?

You can reduce the heavy cream by a quarter cup and add more whole milk instead, but the texture will be less creamy when spun; the egg yolks are what make it gelato, so keep those.

How long does the finished gelato keep in the freezer?

Store the spun gelato in an airtight container for up to two weeks, though it's best enjoyed within the first week; you can also refreeze the unspun pint after spinning and re-spin it later.

Nutrition

Per serving · makes about 2 servings · estimated